Ingredients
2
tablespoons soft cream cheese with roasted garlic or garlic-and-herb spreadable cheese
4
flour tortillas (8 inches in diameter)
6
ounces thinly sliced cooked ham
2
tablespoons chopped drained oil-packed sun-dried tomatoes
1/2
cup shredded Gouda cheese (2 ounces)
2
tablespoons chopped fresh parsley
2
tablespoons olive or vegetable oil
Preparation
Spread cream cheese over 2 of the tortillas. Layer tortillas with ham, tomatoes, cheese and parsley. Top with remaining 2 tortillas.
Heat 1 tablespoon of the oil in 10-inch nonstick skillet over medium heat. Add one quesadilla; brush top with more oil. Cook 2 to 3 minutes on each side or until golden brown and cheese is melted. Remove from skillet; keep warm. Repeat with remaining 1 tablespoon oil and second quesadilla.
Cut each quesadilla into 8 wedges. Serve immediately.
